The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
In a large saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once and stir until smooth ball forms.
1 cup water, ½ cup unsalted butter, 1 tsp white sugar, ¼ tsp salt, 1 cup all-purpose flour
Remove from the heat and beat in eggs, one at a time. Continue beating until the mixture is smooth and shiny.
4 eggs
Using a large spoonful of dough, drop onto a large ungreased baking sheet 2-in. apart (it should make 10 dough balls).
Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
For the Cream Filling:
Combine berries and ¼ cup sugar. Chill 30 minutes.
2 pints fresh strawberries, ½ cup white sugar
Beat the cream and remaining ¼ cup sugar until stiff. Gently fold in the berries in the cream mixture.
2 cups heavy cream
Assemble the Cream Puff:
Cut the tops off the puffs. Fill it with a layer of strawberry cream and replace the tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
fresh strawberries, Mint leaves, Confectioners' sugar
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